Peppermint is a fresh-tasting herb that's bold flavor can
almost be called spicy. It's not just great for tea, but also has many culinary
applications. Use it in ice cream, sauces, dips, pilafs, beverages, and more. We love it
on buttered, steamed carrots.
Net Weight: 0.71
ounces / 20 grams.
Packaged in a facility that
also packages wheat, milk, soy, egg, peanuts, and tree nuts.
Recipe: Quick Garlic Mint Pasta
Try this light and refreshing pasta dish with grilled salmon or lamb chops in
the Summer. Carrot coins look great on the plate and are complimented by the
mint, as well.
1 lb. uncooked pasta (thick spaghetti OR linguini work best)
2 tsp. black pepper
6 Tbls. butter OR olive oil
6 cloves garlic, minced
2 Tbls. peppermint flakes
salt & pepper to taste
~ Heat a large pot of salted water to boiling (water should be as salty as sea
~ In the meantime, in a large, dry skillet over medium-high heat, toast the
black pepper until it begins to smoke. As soon as you see a wisp of smoke, add
the butter/oil and garlic to the pan. Reduce heat to low and cook the garlic,
stirring occasionally, while you wait for your water to come to a boil.
~ Once the salted water has come to a rolling boil, add pasta and cook per
package directions for al dente.
~ About halfway through the pasta's cooking time, remove 1/2 cup of the cooking
water and put it into the skillet along with the mint. Increase the skillet's
heat to medium.
~ Once the pasta has reached al dente, remove 1 cup of the cooking water and set
it aside. Drain the pasta and add it to the skillet.
~ Cook and toss the pasta in the skillet until the pasta has cooked a little
more and absorbed most of the water. If the pasta is too dry, add some of the
reserved cooking water.